Pan-fried supreme of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection – especially when served with creamy mashed potato!

Tall overhead image of chicken supreme with mushrooms and pancetta in a black pan. There are four chicken supremes in the pan. The pan is on a dark background next to a dark napkin, a bowl of green veg and a pinch pot of black pepper.

You all know I LOVE my creamy chicken dinners and this chicken supreme is no exception.
It’s a classic (some would call retro) dinner and it’s one of these meals that feels extra special.
Something you’d cook for a date night, anniversary or birthday meal.

Or maybe just because it’s a Saturday, and you’ve had a hard week!

Why is it called Chicken Supreme?

This delicious creamy dinner is called Chicken Supreme because of the cut of meat used. We’re using a skin-on breast of chicken.
Officially, a chicken supreme would be boneless too, but a lot of butchers sell a chicken supreme cut with a little bit of the wing still attached (the humerus bone). Technically, having the humerus bone still attached means the cut of meat is called a ‘côtelette’ (cutelet), rather than a supreme.
As far as I’m concerned, you can use a bone-in or a boneless piece. The most important thing is that you have a nice breast piece, with the skin on.

📋 Ingredients

Ingredients for chicken supreme on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Once the chicken skin is browned and golden, try to keep the skin out of the sauce when stirring, this will help the skin stay lovely and crisp.

Overhead close-up image of chicken supreme with mushrooms and pancetta in a black pan. There are four chicken supremes in the pan.

🍽️ What to serve it with


Can you ever go wrong serving up chicken with bacon bits and mushrooms? I don’t think so.

Chicken supreme with mushrooms and pancetta on a plate with mashed potato and green vegetables. The creamy sauce is drizzled over the chicken.

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5 from 2 votes

Chicken Supreme Recipe

Pan-fried supremes of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Course: Dinner
Cuisine: French

Ingredients

  • 1 tbsp oil
  • 150 g (5.3 oz) pancetta cubes
  • 4 chicken supremes or you can use 4 skin-on boneless chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper
  • 200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
  • 2 cloves garlic peeled and minced
  • 120 ml (1/2 cup) dry white wine
  • 120 ml (1/2 cup) chicken stock
  • 240 ml (1 cup) double (heavy) cream

To Serve:

  • mashed potato
  • green vegetables
  • black pepper

Instructions 

  • Heat the oil in a large frying pan over a medium-high heat.
    1 tbsp oil
  • Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
    150 g (5.3 oz) pancetta cubes
  • Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
  • Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
    4 chicken supremes, ½ tsp salt, ½ tsp black pepper
  • Cook for 5-6 minutes, until golden, then turn the chicken over.
  • Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
    200 g (4 oz) sliced mushrooms
  • Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
  • Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
    2 cloves garlic
  • Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
    120 ml (1/2 cup) dry white wine, 120 ml (1/2 cup) chicken stock, 240 ml (1 cup) double (heavy) cream
  • Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
  • Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
  • I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
    mashed potato, green vegetables, black pepper

Video

Notes

Can I make it ahead?
This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won’t be as crispy when reheating, unfortunately.
Make the dish, then cool, cover and refrigerate for up to a day.
Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.
Can I freeze it?
Again, I do prefer this dish served right sway, but you can freeze it. 
Cook the dish, then cool, cover and freeze. 
Defrost in the refrigerator, then reheat as per the ‘make ahead’ instructions above.
Leftovers
If you’re looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.
Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.
Reheat in a pan, over a low heat, or in the microwave.
You may need to add a splash of stock to loosen up the sauce. 
Ensure the chicken is piping hot throughout and evenly cooked before serving.
Ingredient swaps
  • Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
  • Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that’s already in there)
  • Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
  • Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipe
You can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
Nutritional information is approximate, per serving. This recipe serves 4.

 

Nutrition

Calories: 662kcal | Carbohydrates: 6g | Protein: 50g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 1031mg | Potassium: 1130mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. 5 stars
    Reheats like a dream. A very handy recipe to make ahead for a dinner party. Both special and easy on the day.

  2. 5 stars
    Yet another lovely recipe Nicky, and quick too. Just want to say also, great idea to list the amount of ingredients at each stage, meaning you don’t have to keep flipping up and down for quantities.
    Del (Staffordshire) xx